King Prawn Fried Rice
Faster Than the Delivery Driver
The secret to great fried rice is using cold, day-old rice. Freshly cooked rice is too wet and you'll end up with a stodgy mess instead of those distinct, separate grains you get from a Chinese takeaway. Cook rice the night before, or use the fridge-drying trick below.
YIELD: 4 servings PREP TIME: 5 minutes COOK TIME: 10 minutes TOTAL TIME: 15 minutes DIFFICULTY: Easy COST PER SERVING: £2.20
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat | Fibre | |----------|---------|---------------|-----|-------| | 420 kcal | 28g | 48g | 12g | 3g |
Ingredients
Main Ingredients
| Ingredient | Amount | Cost | |------------|--------|------| | Cooked rice (cold, day-old) | 600g (about 250g dry) | £0.25 | | Raw king prawns (peeled) | 300g | £3.50 | | Eggs | 3 | £0.45 | | Frozen peas | 100g | £0.20 | | Carrots | 2 medium | £0.20 | | Spring onions | 4 | £0.30 | | Garlic cloves | 3 | £0.10 | | Fresh ginger | 1 tbsp, grated | £0.10 |
For the Sauce
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp white pepper
For Cooking
- 2 tbsp vegetable oil
Total: £8.80 | Per serving: £2.20
Equipment Needed
- Wok or large frying pan
- Sharp knife
- Cutting board
- Small bowl (for eggs)
Method
Step 1: Prep Everything First
Dice the carrots into small cubes (5mm). Slice the spring onions, keeping the white and green parts separate. Mince the garlic and grate the ginger. Beat the eggs in a small bowl. Mix the sauce ingredients together. Have the frozen peas ready.
Step 2: Break Up the Rice
Take the cold rice and break up any clumps with your hands or a fork. Each grain should be separate. This is the most important step for texture.
Step 3: Cook the Eggs
Heat the wok over high heat. Add 1 tbsp oil. Pour in the beaten eggs and scramble quickly, breaking them into small pieces. This should take about 30 seconds. Remove and set aside.
Step 4: Cook the Prawns
Add a splash more oil to the wok. Add the prawns in a single layer. Cook for 1-2 minutes per side until pink and curled. Remove and set aside with the eggs.
Step 5: Stir Fry the Vegetables
Add the remaining oil. Add the carrots and white parts of the spring onions. Stir fry for 2 minutes. Add the garlic, ginger, and frozen peas. Cook for 1 minute.
Step 6: Add the Rice
Tip the cold rice into the wok. Spread it out and let it sit against the hot surface for 30 seconds before stirring. This creates those slightly crispy bits. Stir fry for 2-3 minutes, pressing the rice against the wok to get some colour.
Step 7: Sauce and Combine
Pour the sauce mixture over the rice. Toss everything together. Return the prawns and scrambled egg. Add the green parts of the spring onions. Toss for 30 seconds until everything is hot and evenly coated.
Step 8: Serve
Serve immediately. Fried rice waits for no one.
Cost Breakdown
| Item | Cost | |------|------| | Rice (250g dry) | £0.25 | | King prawns 300g | £3.50 | | Eggs (3) | £0.45 | | Vegetables | £0.70 | | Spring onions | £0.30 | | Garlic and ginger | £0.20 | | Sauces and oil | £0.40 | | Total | £8.80 | | Per serving | £2.20 |
Pro Tips
Cold rice is non-negotiable. Cook rice the night before and spread it on a baking tray in the fridge uncovered. The surface dries out which gives you better frying results. If you need rice today, cook it, spread it on a tray, and put it in the fridge for at least 2 hours.
Dark soy sauce for colour. Light soy is for saltiness. Dark soy adds the deep brown colour that makes fried rice look authentic. You need both.
High heat, fast cooking. Fried rice should take minutes, not ages. If your wok is not smoking hot, you're steaming the rice, not frying it.
Don't skip the white pepper. It's the flavour that makes Chinese-restaurant fried rice taste different from home versions. Black pepper tastes wrong here.
Meal Prep Option
Fried rice reheats surprisingly well if done properly.
- Fridge: Keeps for 2 days. The rice firms up but a quick blast in the wok or microwave brings it back.
- Freezer: Not recommended. Prawns can go rubbery when frozen and reheated.
- Reheat: Wok over high heat with a splash of water and a drizzle of soy sauce. Microwave works in a pinch.
- Prep tip: Cook and chill rice in batches. Having cold rice ready in the fridge means fried rice is always 10 minutes away.
Variations
Chicken version: Replace prawns with 300g diced chicken thigh. Cook for 4-5 minutes instead of 2.
Egg fried rice: Skip the prawns entirely for a simple, cheap side dish. Double the eggs.
Spicy version: Add 1 tbsp sriracha or chilli sauce to the sauce mix. Or fry 1 tsp chilli flakes with the garlic and ginger.
Pineapple fried rice: Add 100g diced pineapple with the vegetables. The sweetness works brilliantly with the soy.
Kimchi fried rice: Replace the sauce with 3 tbsp gochujang mixed with 1 tbsp soy sauce. Add 100g chopped kimchi with the vegetables.
Common Mistakes
Soggy, clumpy rice. Using freshly cooked, hot rice. The moisture turns it into a sticky mess. Always use cold rice, minimum 4 hours old, ideally overnight.
Pale, bland colour. You forgot the dark soy sauce or didn't use enough. One tablespoon is the minimum. It should look deeply golden.
Overcooked prawns. King prawns cook in 2-3 minutes total. They continue cooking from residual heat once you add them back. Pink and curled means done. White and tight means overdone.
Everything the same texture. Cooking ingredients separately and combining at the end gives you distinct textures. Scrambled egg, seared prawns, crisp vegetables, and toasty rice. Throwing everything in at once makes mush.
Shopping List
□ King prawns, raw, peeled (300g) □ Eggs (3) □ Long grain rice (250g dry, or 600g pre-cooked) □ Frozen peas (100g) □ Carrots (2) □ Spring onions (4) □ Garlic □ Fresh ginger □ Light soy sauce □ Dark soy sauce □ Sesame oil □ White pepper
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Last updated: April 2026